Recipe - Fig Newton Bars

3 cup Flour, sifted
One half teaspoon Salt
One half teaspoon Cinnamon
2/3 cup Butter or margarine
One half cup Brown sugar dark, firmly
Packed
One half cup Brown sugar light, firmly
Packed
2 Egg whites
1 teaspoon Vanilla
**** FIG FILLING ****
3 cup Figs, fresh, finely chopped
(see note)
One fourth cup Water
2 tablespoon Sugar
2 tablespoon Lemon juice

Sift flour with salt and cinnamon. Cream butter and sugars until very
fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough
and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients
together, stirring frequently, 5 to 7 minutes until thick. Cool but do not
chill. When dough has chilled long enough, preheat oven to 350 degrees.
Roll out dough, a small portion at a time, One fourth inch thick and cut in pieces
about 2 One half inches wide and 3 inches long. Place a level teaspoon of fig
mixture in the center of each and fold dough around filling as though
folding a business letter. Flatten cookies slightly and place seam down 1
inch apart on ungreased baking sheets; bake about 12 minutes until lightly
browned and just firm. Cool on racks. NOTE: If fresh figs are not
available, substitute 2 cups finely chopped dried golden figs and increase
water to 1 cup.

: Submitted by: Pat Stockett
: Area: INTL. ECHO: COOKING
: Posted on: 03 Aug 96 From: Theresa Merkling

From: Danial Mannen Date: 12 Jan 97

Posted to MMRecipes Digest V4 #196 by BobbieB1@aol.com on Jul 28, 1997